This salad dressing takes some extra work but it is well worth it!
Paring oil and vinegar together is time tested! And I found out that they’re not only tasty together, but they have great health benefits as well! In a study done on “Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens” both vinegar and virgin olive oil were found to have the greatest effect against contamination (Medina 1194). Researchers tested solutions against common foodborne pathogens, solutions like tea, coffee, olive oil, and vinegar. In addition to regular olive oil they also tested virgin olive oil. They found that, “vinegar showed the strongest bactericidal effect” (Medina 1196). Vinegar was “followed by the aqueous extract of virgin olive oil, wines, and olive oil and tea extracts” (Medina 1196). Not only did virgin olive oil follow vinegar but the effect was almost the same, which was surprising to the researchers (Medina 1197). In addition, olive oil was found to have less of an effect than virgin olive oil. They attributed these results to the polyphenols present in olives; “virgin olive oil had a higher concentration of total and individual polyphenols than olive oil…which can be related to the higher bactericidal effect” (Medina 1197). Not only do I love oil and vinegar together but I like knowing there are additional benefits for my health. I hope you try this salad dressing!
4 cups of pomegranate juice
1 Tbsp dark brown sugar
1 Tbsp lemon juice
(this makes 1 cup of pom molasses and for this recipe you will only need 2 Tbsp)
4 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 tsp garlic powder
Salt and pepper to taste
For pomegranate molasses:
Combine pomegranate juice, sugar and lemon juice in a saucepan. Bring to a boil then reduce to a simmer and cook down for about an hour. You are looking for one cup at the end and it won’t be nearly as thick as real molasses, just a pomegranate syrup essentially! Store in the refrigerator.
Combine 2 tablespoons of pom molasses with one tablespoon of water. Add the rest of the ingredients, from olive oil to salt and pepper, and whisk or shake to combine.
Medina, Eduardo, et al. “Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens.” Journal of Food Protection, vol. 70, no. 5, 2007, pp. 1194–1199.
Author: Lucy Lafranchise
Photographer: Jack Klipfel